Glazed Turkey With Maille Honey Dijon Mustard Food

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ROAST TURKEY WITH MUSTARD MAPLE GLAZE



Roast Turkey with Mustard Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h50m

Yield 8 servings

Number Of Ingredients 17

1 1/2 cups Grade B maple syrup
2 heaping tablespoons prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chile powder
Kosher salt and freshly ground black pepper
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
One 17-pound fresh turkey, rinsed well and patted dry
Salt and freshly ground black pepper
1 1/4 sticks (10 tablespoons) unsalted butter, melted, plus 1/2 stick, unmelted
12 cups homemade chicken stock
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash white wine, optional
Chopped fresh herbs, such as sage, parsley, or tarragon
Kosher salt and freshly ground black pepper

Steps:

  • For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
  • For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
  • Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
  • Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
  • Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.

HONEY-GLAZED TURKEY



Honey-Glazed Turkey image

Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 20 servings (8 cups stuffing).

Number Of Ingredients 21

1 turkey (14 to 16 pounds)
GLAZE:
1/2 cup honey
1/2 cup Dijon mustard
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
STUFFING:
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
12 cups unseasoned stuffing cubes or dry bread cubes
1 tablespoon poultry seasoning
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dried rosemary, crushed
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt
3-1/4 to 3-3/4 cups boiling water

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.

TURKEY LOAF WITH BALSMIC HONEY MUSTARD



Turkey Loaf With Balsmic Honey Mustard image

Sage flavored ground turkey cooked with a sauce made from balsamic vinegar, honey and Dijon mustard.

Provided by Lorac

Categories     Brown Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground turkey
3/4 cup cooked brown rice
1/4 cup minced onion
1 egg, beaten
1 tablespoon milk
2 1/2 teaspoons chopped fresh sage
1 teaspoon chicken bouillon granule
1/8 teaspoon black pepper
3 tablespoons honey
1 tablespoon balsamic vinegar
1 1/2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 350°F.
  • Place rice, onion, egg, milk, sage, bouillon granules and pepper in a bowl, stir to combine.
  • Add turkey and mix with your hands.
  • Place mixture in a a loaf pan.
  • Combine honey, vinegar and mustard.
  • Spoon 1/2 the honey mixture over the turkey and bake 30 minutes.
  • Spoon the remaining honey mixture over the turkey and bake 20-30 minutes or until done.
  • Let sit 5-10 minutes before slicing.

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